Rhubarb & Almond Cobbler

We all know my love for rhubarb and my annual rhubarb week on my social media and this year I was looking for inspiration for a new recipe. I decided to combine my love of rhubarb and almond (yet again) in this cobbler recipe.

It has a generous layer of roasted rhubarb on the base and I have topped it with my popular buttermilk scones. I made my scones almond flavour and topped them with some flaked almonds for a bit of crunch. There are so many variations you could make to the scones in this dessert. You could leave them plain or how about a delicious ginger scone topping?

I think this dessert is great all year round with all sorts of fruit but for rhubarb season I think served with cream is perfect for the summery weather. It’s also great with ice-cream or custard too!

Jump to recipe

Pre-heat the oven to 200°C (180°C fan).

Cut the rhubarb into 2" long pieces and place in a baking tin with the sugar and water.

Place some foil over the top and roast for 15 - 20 minutes until soft but still holding their shape.

In a large bowl weigh out the self raising flour, baking powder and butter.

Rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the sugar, almond extract, egg and around 55ml of the buttermilk to the dry ingredients.

Mix together with a knife until combined.

Using your hands, bring the ingredients together to form a soft but not sticky dough.

Add more buttermilk if the dough is dry.

Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out 5mm rounds using a round cutter until all the dough is used.

Drain the rhubarb and place in an oven proof dish 18cm diameter or similar.

Place the dough over the top of the rhubarb. Don’t worry if there are small gaps.

Brush with any remaining buttermilk or some egg wash and sprinkle with flaked almonds.

Bake for 15-20 minutes until risen and browned.

Serve warm with cream.

Rhubarb & Almond Cobbler

Sarah’s servings: 6

Sarah’s skill: Easy

Baking time: 15-20 minutes

INGREDIENTS

600g rhubarb

75g soft light brown sugar

4 tbsp water

230g self-raising flour

1 tsp baking powder

40g cold unsalted butter, cubed

40g soft light brown sugar

1 tsp almond extract

1 large egg

75ml buttermilk

1 tbsp flaked almonds

METHOD

1. Pre-heat the oven to 200°C (180°C fan).

2. Cut the rhubarb into 2" long pieces and place in a baking tin with the sugar and water. Place some foil over the top and roast for 15 - 20 minutes until soft but still holding their shape.

3. In a large bowl weigh out the self raising flour, baking powder and butter.

4. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

5. Add the sugar, almond extract, egg and around 55ml of the buttermilk to the dry ingredients. Mix together with a knife until combined.

6. Using your hands, bring the ingredients together to form a soft but not sticky dough. Add more buttermilk if the dough is dry.

7. Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out 5mm rounds using a round cutter.

8. Drain the rhubarb and place in an oven proof dish 18cm diameter or similar.

9. Place the dough over the top of the rhubarb. Don’t worry if there are small gaps.

10. Brush with any remaining buttermilk or some egg wash and sprinkle with flaked almonds.

11. Bake for 15-20 minutes until risen and browned.

12. Serve warm with cream.

    
    

EQUIPMENT USED

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SARAH’S EXTRA SLICE

You could make the scones plain if you don’t like almonds.

Ginger scones would also work really well with this recipe.